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Sizzling Tex-Mex Fajitas

 Sizzling Tex-Mex Fajitas
My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade only needs 8 hours to work its magic, but it’s even better left overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
6 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 1/3 cup beef broth
  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 envelope savory herb with garlic soup mix, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Liquid Smoke, optional
  • 2 pounds beef skirt steak, cut into 4 to 6-inch portions
  • 2 large onions, sliced
  • 1 medium green pepper, sliced
  • 1 medium sweet yellow pepper, sliced
  • 12 flour tortillas (8 inches)
  • Salsa, shredded cheese, guacamole and sour cream, optional


  • In a large resealable plastic bag, combine the broth, lime juice, 1
  • tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup
  • mix, mustard, pepper, cayenne and Liquid Smoke if desired. Add the
  • steaks; seal bag and turn to coat. Refrigerate for 8 hours or
  • overnight.
  • In a large bowl, combine onions, green pepper, yellow pepper and

2 of 2

Sizzling Tex-Mex Fajitas (continued)

Directions (continued)

  • remaining oil and soup mix. Place half of mixture on each of two
  • double thicknesses of heavy-duty foil (about 12 in. square). Fold
  • foil around vegetables and seal tightly.
  • Drain beef and discard marinade. Grill steaks and vegetable packets,
  • covered, over medium heat for 10-13 minutes or until meat reaches
  • desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°) and vegetables are
  • tender, turning steaks once.
  • Open foil packets carefully to allow steam to escape. Thinly slice
  • steaks; place beef and vegetables on tortillas. Serve with salsa,
  • cheese, guacamole and sour cream if desired. Yield: 6 servings.
Nutritional Facts: 2 fajitas (calculated without optional toppings) equals 693 calories, 26 g fat (7 g saturated fat), 89 mg cholesterol, 1,029 mg sodium, 61 g carbohydrate, 1 g fiber, 51 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.